Italian Rice Cake Recipes

TORTA DI RISO DI GRAZIANELLA (ITALIAN RICE CAKE)

Steps:

• In a saucepan over a low heat add the rice, milk, lemon peel, vanilla bean pod, and a pinch o salt. Bring the milk to a gentle simmer and cook the rice until al dente (mine took about 30 minutes). Pour in a medium bowl, and stir occasionally to help cool down. Remove the lemon peel and vanilla bean pod.
• Soak the raisins in the liqueur.
• Add the sugar to the rice mixture, the lightly beaten eggs, the raisins, and liqueur. Stir the mixture well.
• Preheat the oven to 180° C (350° F), position the rack in the middle of the oven.
• Butter a 30 x 20cm baking dish, then dust with the breadcrumbs.
• Pour the rice batter into the prepared baking dish, and sprinkle with more breadcrumbs.
• Place in the preheated oven and cook for about 45-50 minutes, or until golden on top. To check if the rice cake is perfectly cooked, insert a toothpick into the middle of the cake, if it comes out dry then the cake is ready.
• Turn off the oven and leave the cake for 5 more minutes inside to dry out a bit. Then, take out of the oven and let cool completely.
• Divide into squares, dust with icing sugar and enjoy!

ITALIAN RICE CAKE RECIPE

Steps:

• Put the milk in a saucepan with the vanilla bean cut lengthwise and the lemon zest cut into strips (only the yellow part). Bring to a boil, pour in the rice and cook for 12/14 minutes (it must be al dente). Allow to cool completely.
• Remove the vanilla bean and lemon zest, add the coarsely chopped almonds, sugar, eggs and mix all the ingredients well. Unroll the puff pastry and place it in a 24 cm springform tin covered with baking paper.
• Pour the mixture inside and bake the cake in a preheated oven at 338 F for about 50/60 minutes or until the surface is golden. Remove the cake and let it cool. The rice cake is ready, you can serve it plain or wet with liqueur syrup.
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RICE CAKES

Steps:

• In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
• Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.